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Note di Rosso by Alessandro Viola is a red wine that comes from a blend of Nero d'Avola, Syrah and Nerello Mascalese grapes that come from vines planted in 2006 in the Pietra Rinosa and Fastuchera districts. Aging for 70% in steel tanks and for 30% in old chestnut barrels. A wine that offers fruity and spicy aromas. At the sip of great juiciness and drinkability
Region: Sicily.
Grapes: 60% Nero d'Avola, 30% Syrah e 105 Nerello Mascalese.
Alcohol content: 13%
Aging: 70% in steel tanks and for 30% in old chestnut barrels.
Contains sulfiets
Coccinella by Aldo Viola is a red wine that is produced using 100% Syrah grapes and ages in steel for 5 months and 3 months in bottle. Ruby red in color, the nose releases notes of small red and spicy fruits. In the mouth it is warm, mineral with soft tannins and good persistence.
Region: Sicily
Grapes: Sirah
Alcohol content: 13%.
Aging: 5 months in steel.
Contens sulfites
"P" is a wine produced using red grapes from vineyards grown in biodynamic with an average age of 20 years. Fermentation is spontaneous using only indigenous yeasts in steel tanks with maceration on the skins for 10 days. The refinement continues for 12 months of aging in oak barrels. Guccione's "P" is intense ruby red in color. The nose recognizes hints of red fruit and spicy notes. On the palate it is elegant, full-bodied, round, with integrated tannin. Closes with a long and balanced finish.
Grapes: Red grapes.
Alcohol content: 13%.
Aging: 12 months in barrel.
Contains sulfites
Massimo by Anforaje is a wine that tells of Massimo's love for Pantelleria, his passion for work and attention to detail. A wine that comes from a blend of Nero D'Avola, Sangiovese and Pignatello, all grapes that come from a few rows kissed by the sea. It goes without saying that it is produced in very few bottles.
Region: Sicily.
Grapes: Nero D’Avola, Sangiovese e Pignatello.
Alcohol content: 13%.
Aging: Some months in amphora.
Contains sulfites.
Don Pippinu by Vini Scirto is a red wine obtained from grapes from a centuries-old vineyard, partly ungrafted, located on Etna. After the harvest which takes place around the first half of October, the grapes are fermented spontaneously in steel for around 10/20 days. Refine in tonneaux for at least 18 months. The nose teases with red and fleshy fruit, recalling black cherries and berries. Initially it is rebellious and energetic, stirring herbaceous and spicy sensations inside, but then it stabilizes, becoming almost balsamic, fresh and with a suitable minerality. The tannic texture that pervades it makes it elegant and intriguing.
Region: Sicily.
Grapes: Nerello mascalese.
Alcohol content: 13%.
Aging: 18 months in barrique.
Contains sulfites